September 05, 2010

This is such a humble salad, but the key element that lifts this dish to a completely new level is the amazing walnut dressing. I found some gorgeously fragrant French walnut oil to use with a splash of caramelised balsamic vinegar that I bought on my trip to Berry during Easter. This beets salad is simply a genius combination of flavours that is an absolute must try when fresh beets are available.

Preheat oven to 180C, wrap each beetroot in foil and place in an oven dish. Roast for 40-60 minutes or until cooked through. Let cool, then peal of the skins and cut into quarters. In a small bowl, combine the walnut oil and the balsamic vinegar and season well. Arrange the rocket, beets and toasted cashew nuts on a serving plate and drizzle with the dressing. Serve on its own as a light meal or as a side dish to red or white meat.